Roasted Beets with Hazelnuts and Pecerino


Winner winner roast beet dinner! The combo of the lemon dressing with the sweet beets, nutty cheese and crunchy hazelnuts is amazing!! Thank you F&W for the inspiration!

2 lbs beets
1/2 c olive oil
6 garlic cloves, crushed
2 TBSP thyme leaves
Salt & pepper
1/2 c hazelnuts, toasted and chopped
1/4 c lemon juice
1 shallot, minced
1 TBSP Dijon mustard
1/2 c chopped chives
1/8 c shaved pecorino

Preheat the oven to 375°. In a large roasting pan, toss the beets with 1/4 c of the oil and the garlic and thyme; season with salt and pepper. Cover tightly with foil and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into different sized wedges, chunks and slices

In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining 1/4 c of olive oil and season the dressing with salt and pepper.

In a large bowl, toss the beets with half of the dressing and season with salt and pepper. Arrange the beets on a platter and sprinkle the chives and hazelnuts on top. Scatter shaved goat cheese over the salad and serve, passing the additional dressing and cheese at the table.

Serves 4.


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